YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
120g Cubed Sweet Potato
100g Asparagus Spears
1 tsp Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
Lemon Wedge
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, drizzling with the remaining oil.
Season the salmon fillet with salt, pepper, and any desired dry herbs.
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp.
Continue roasting the vegetables for another 10 minutes while the salmon cooks.
Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.